Fruit bread

Kneading time: 15´
Temperature of the dough: 26 ºC
1st fermentation (the dough is not divided yet): 10´
2nd fermentation (the dough divided): 15´
3rd fermentation (the piece is finished): +/-1h
Cooking time: 20´
Temperature of the oven: 190 ºC

RECIPE

• Knead all the ingredients, except for the fruit, until the texture is smooth and elastic.
• Add the washed and drained fruit. Take the dough out as soon as it is mixed with the fruit.
• Leave to stand.
• Make balls of about 300 g.
• Leave to stand.
•  Make loaves (without points) or place the dough into the moulds.
• Ferment in a chamber to 30 ºC and with 70 % of humidity.
• Once fermented, wash them with beaten egg and sprinkle over sugar.
• Cut the dough into spikes and bake.
• Bake with no steam.